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http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/skinnyvegan-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/skinnyvegan-bread
When I began making bread weekly in December 2011, the non-vegan version of this bread was the first recipe I tried. After experimenting with several other recipes, this was by far my favorite and easily became my go-to weekly recipe. When I went vegan, I knew I had to veganize this one! I am so pleased with how my vegan version turned out and hope you will be too. ]]>Thu, 14 Mar 2013 22:07:00 -04008062013-03-145http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/small-half-n-half-rosemary-loafhttp://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/small-half-n-half-rosemary-loaf

This Small Vegan Half n’ Half Rosemary Loaf is perfect for sandwiches and toasts lovely. It's aromatic and flavoursome thanks to the coating of oil on top. It’s not too heavy but doesn’t have the dry texture of wholemeal breads.

]]>Sat, 21 Apr 2012 14:16:03 -04007782012-04-21http://www.veganbaking.net/recipes/breads/enriched-breads/quick-breads/apple-spice-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/quick-breads/apple-spice-bread
I glanced over at my fruit basket yesterday and found four moldy looking apples at the bottom. They had been languishing there for over a week, with no one paying them any attention. Now, I'm a bit of a purist with my apples. I only like them tart and crunchy with faint green veins running through their flesh. Bruised apples with brown spots go straight on my list of foods I most hate to eat. Still, something had to be done with those apples, and without much of a plan, I peeled, cored, and chopped them up.

Then I spied a jar full of demerara sugar that I'd bought recently, and inspiration took form. I decided I'd bake an apple bread. The principle would be the same as banana bread, only since apple has a higher water content, I could consider lowering the amount of fat in my recipe, and under bake slightly, so my cake would remain moist. A small quantity of vinegar provides just enough acid for leavening, and the baking soda helps it rise. This bread bakes up dense. ]]>Mon, 02 Jan 2012 05:00:00 -05007712012-01-025http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/flourless-sprouted-wheat-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/flourless-sprouted-wheat-bread
Traditional flour is ground endosperm powder which is the result of the flour mill removing most of the hard pieces and hence, nutrition from the wheat berry. I'm a huge fan of whole sprouted grains because they're more flavorful and contain significantly more nutrients than bread made with traditional flour. This Flourless Sprouted Whole Wheat Bread recipe utilizes sprouted wheat berries that are then ground into a purée. This requires a substantially hardy food processor. If you're not sure if your food processor is powerful enough, look on the bottom. It should say at least 6.5 Amps or "6.5 A".

This bread was difficult to design due to the nature of the wheat berry. This hardy seed contains the germ which is the heart and soul of the seed. The germ is the embryo of the plant in its dormant state. It's accompanied by the starchy endosperm which acts as fuel for the germ when it sprouts or germinates. This package is encased in a firm fibrous shell called the bran. This protects the seed kind of like an egg shell protects an egg.

“See those bananas over there?”, I asked, tilting my head towards the end of the aisle at the health food store. “I’ll buy fifteen of ‘em for half price”, I suggested confidently. The cashier paused for a moment, not knowing whether to believe me. Why would anyone want to buy bananas that were almost more suitable for the compost bin than the kitchen for any price? “Sure”, he sighed. He knew they were garbage unless I took them in. I laughed to myself when I realized how excited I was to buy bananas that most people wouldn’t even think of eating. I started to feel bad about not liberating the others but I had to get home; there was work to do! How cool would it be to peel the bananas, purée them and slow cook them into a thick syrup to use as a base for fruit sweetened banana bread? Finally, something to do with all those bananas laying around in your freezer!

]]>Wed, 30 Nov 2011 04:59:25 -05007652011-11-305http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/strawberry-layered-streusel-topped-muffinshttp://www.veganbaking.net/recipes/breads/enriched-breads/muffins/strawberry-layered-streusel-topped-muffins
Rather than filled only in the center, like your typical filled muffin, these Vegan Strawberry Layered, Streusel Topped Muffins are layered so that you get a bit of berry in every bite. The "streusel" topping is sweet, and almost buttery or creamy. These could easily be made with any berry besides strawberries. Blueberries, blackberries, cranberries, or raspberries to name a few. Just keep an eye on the filling when cooking to make sure it doesn't cook down too much, or start to burn. Different berries have different moisture levels, and cook down at different times. The filling should be the consistency of a slightly thick syrup. I prefer spraying or lightly oiling a muffin pan, as opposed to lining it because muffin batter tends to stick quite easily if even only a little over mixed. ]]>Thu, 16 Jun 2011 02:03:39 -04007452011-06-165http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/one-hundred-percent-rye-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/one-hundred-percent-rye-bread
After falling in love with rye breads I became fascinated with developing a bread containing 100 percent rye. I knew that taking all of the wheat flour out of a bread recipe would wreak havoc on the end result and a high-rising crusty bread would not be obtainable. This is because wheat flour is unique in that it contains two proteins in the wheat endosperm called glutenin and gliadin. When these proteins hydrate and undergo friction, they unravel like balls of yarn, bind together into sticky strands and form a structure building network. This elastic web of protein holds in air bubbles during leavening and acts as a structure builder after the bread cools, resulting in a high-rising, fluffy, springy loaf. ]]>Thu, 09 Jun 2011 22:33:18 -04007442011-06-094http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/easy-rye-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/easy-rye-bread
A tough of sugar takes the edge off the bitterness of the rye in this Easy Vegan Rye Bread recipe. Molasses has been added to increase the overall richness of the rye flavor and caraway seeds adds an interesting layer subtle spicy cool to the loaf. Feel free to experiment with these additions and change them if you prefer. The loaf will still turn out roughly the same.

Initially I was intrigued by the flavor of rye breads but intimidated by baking them. How was I supposed to bake flavorful, crusty loafs with most of the leavening-enhancing gluten out of the picture? A little research found that although rye flour contains about the same amount of protein than regular flour, most of this protein isn't from glutenin and gliadin, the two protein compounds that unravel and combine to create gluten when water is added and the mixture is kneaded. What rye flour does contain though are natural gums called pentosans which absorb about 16 times their weight in water. This is the puzzle piece of how these breads are crafted. ]]>Wed, 08 Jun 2011 12:08:29 -04007432011-06-08http://www.veganbaking.net/recipes/breads/enriched-breads/quick-breads/whole-wheat-sugar-free-muesli-quick-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/quick-breads/whole-wheat-sugar-free-muesli-quick-bread
Modified from an oat bread recipe, this Vegan Whole Wheat, Sugar-free, Muesli Quick Bread recipe is my own creation! This bread has no added sugar, is whole wheat, delicious, soft, and filling! Made with Bob's Red Mill Muesli (which does have 5 grams of sugar- if you choose to go completely sugar-free, or do not have access to Bob's Muesli, I have provided an alternate option below) this bread is plain enough to use for lunch sandwiches, but just sweet enough from the raisins to eat as a snack. It only takes about 40 minutes to prepare, uses no yeast, and only 6 ingredients. Enjoy! ]]>Wed, 02 Feb 2011 17:50:53 -05007062011-02-024http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/peanut-butter-muffinshttp://www.veganbaking.net/recipes/breads/enriched-breads/muffins/peanut-butter-muffins
I have a new found love for this Vegan Peanut Butter Muffin recipe which happened by mistake. I was scouring the internet looking for a recipe for peanut butter bread…there aren’t that many. Don’t ask me why I was so fixated on finding a recipe for such a thing, I just get it in my head sometimes and I can’t let it go. I found this recipe and decided to veganize it. And then I realized that I had misplaced my bread pan… so it became a muffin recipe! ]]>Fri, 21 Jan 2011 20:03:44 -05007022011-01-215http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/sugar-free-blueberry-corn-muffinshttp://www.veganbaking.net/recipes/breads/enriched-breads/muffins/sugar-free-blueberry-corn-muffins
My healthy alternative to one of my favorites! Baked with no sugar, no sweeteners, whole wheat flour, and polenta, these Sugar-free Vegan Blueberry Corn Muffins are hearty, healthy, delicious, incredibly easy and naturally sweet! I use Bob's Red Mill flour and polenta, but you can use the brand of your choice. I also use unsweetened applesauce as an egg replacer- it works perfectly and makes the muffins nice and moist, and personally I don't taste the applesauce. I also made my own vegan cream cheese from silken tofu, which I will include the recipe for, although it does contain one Tablespoon of sugar. If you choose you can omit the cream cheese (or sugar). ]]>Tue, 11 Jan 2011 19:38:54 -05006972011-01-114http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/no-knead-whole-wheat-sandwich-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/no-knead-whole-wheat-sandwich-bread
This Vegan No Knead Whole Wheat Sandwich Bread is now my go-to vegan bread recipe because it's simple to make and is a great example of how wet doughs can create wonderfully light and spongy breads. The higher water content allows the gliadin and glutenin in the flour to align into tight gluten bonds over time so you can forget about all that kneading drama. The result is a fluffy, chewy loaf that's perfect for sandwiches. Feel free to use this bread as a starting point and substitute a ½ cup of the flour for things like wheat germ, wheat bran or oat bran. It's important to note that due to the wetness of this dough it's only suitable for baking in a loaf pan. ]]>Tue, 05 Oct 2010 13:20:44 -04006672010-10-055http://www.veganbaking.net/recipes/breads/enriched-breads/quick-breads/banana-streusel-loafhttp://www.veganbaking.net/recipes/breads/enriched-breads/quick-breads/banana-streusel-loaf
Have you ever noticed how some pastries, cakes or breads seem to transgress cultures? Such as banana loaf? Growing up in South Africa, it was one of my favorite breads. Having moved to the United States, I now realize that Americans too have sort of a love affair with this beloved treat. And why not. The combination of sweet, ripe bananas; creamy butter; sugar and more creates a luscious and tender treat that is irresistible. And there are as many recipes for it than there are bakers who love to bake it. ]]>Wed, 18 Aug 2010 22:15:13 -04006442010-08-185http://www.veganbaking.net/recipes/breads/enriched-breads/muffins/apricot-rye-muffins-or-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/muffins/apricot-rye-muffins-or-bread
The sweetness of apricots and the earthiness of 100% rye flour complement each other, especially when accompanied by molasses, cardamom and espresso powder in this Vegan Apricot Rye Muffin recipe. Rye flour contains a low amount of gluten compared to wheat based flour so in order to enhance binding, the batter is mixed for 1 minute to allow the starches in the flour to become activated. The pectin in the apricot preserves also acts wonderfully as a binder in these vegan muffins. ]]>Fri, 16 Jul 2010 06:19:46 -04006312010-07-164http://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/wild-yeasted-wheat-breadhttp://www.veganbaking.net/recipes/breads/enriched-breads/yeasted-enriched-breads/wild-yeasted-wheat-bread
This Wild Yeasted Wheat Bread recipe, also known as sourdough bread uses a wild yeast sponge to leaven the dough, creating a multitude of complex flavor compounds in the process. Be sure to read and cultivate your wild yeast starter and sponge before starting this vegan bread. Sandwich breads baked in loaf pans are usually baked at lower temperatures around 350F (177C) to 375F (191C) and 'enriched' with things like sweeteners, oil and extra salt. Artisan breads formed and baked without loaf pans are baked at higher temperatures around 400F (204C) to 475F (246C) where the heat allows extra flavors to be developed. Taking this into account, your bread recipe and baking process will be slightly different depending on which method you choose. This recipe gives you options for both styles. ]]>Sat, 17 Apr 2010 22:03:34 -04005612010-04-17